We’ve created the ultimate lasagne. The trick is using good quality meats, herbs and a splash of red wine, then cooking it slowly to bring out the flavours. (Pour yourself a glass while you make it.) Gluten free eaters can enjoy it too, with easy Diamond Gluten Free Lasagne Sheets that don’t need pre-cooking.

The meat sauce

300 g	Pure South Beef Mince (Main)
1 Tbsp	Olivado Basil Infused Avocado Oil
300 g	Pork mince (Main)
2	Garlic cloves, crushed
1	Leek, finely chopped
1	Carrot, peeled and finely diced (Main)
1 Tbsp	Chantal Organics tomato paste
1 jar	Chantal Organics Tomato & Basil Pasta Sauce (Main)
½ cup	Green jackfruit in brine (Main)
½ cup	Beef stock
1 tsp	Airborne Clover Multifloral Honey
1 Tbsp	Superb Herb Rosemary
1 Tbsp	Superb Herb Thyme

The Bechamel

150 g	Anchor butter
4 ½ cups	Anchor milk
1 cup	Gluten Free Flour
1 ½ cups	Mainland Parmesan Grated
1 pinch	Mrs Rogers Ground Nutmeg
12	Diamond Gluten Free Lasagne Sheets (Main)
1 pinch	Salt and pepper, to taste

Directions

1. Heat oil in a large heavy-based saucepan over high heat. Add carrot & leek and cook for 10 minutes, stirring often. Add garlic and stir for 2 more minutes.
2. Add pork and beef mince and cook for 5 minutes, stirring and breaking it up with a wooden spoon. Add tomato paste, pasta sauce, honey, red wine, broth, fresh rosemary and thyme, and simmer on low for 1 hour, stirring occasionally. Season to taste.
3. Meanwhile make the bechamel sauce. Melt butter in a large saucepan over medium heat. Whisk in flour then cook while stirring for 2-3 minutes. Remove from heat and slowly add the milk, whisking until smooth. Return to heat and cook, stirring constantly, for 5 minutes or until thickened. Season to taste, add a pinch of nutmeg and half of the grated cheese.
4. Preheat the oven to 180C. In a large ovenproof lasagne dish place 1 layer of lasagne sheets. Pour over and spread 1 ½ cups of meat sauce. Top with 1 cup of bechamel and a layer of lasagne sheets. Repeat layers until the dish is full, finishing with bechamel sauce. Sprinkle top with remaining grated cheese and bake for 45 minutes, until cooked and golden. Serve hot.